12ozTrader Joes Ready veggies pack Or Vegetable medley of your choicesee notes
½cupspring onionschopped (optional)
16ozfirm or extra firm tofu
For making the sauce mixture.
⅓cuplow-sodium soy sauce
2tablespoonsmaple syrupsee notes
3tablespoonsgochujang paste
A couple of twists of Pepper to taste
Instructions
Cook the noodles according to the package. Keep aside.
Prep the tofu.
Take off the tofu block from the package. I press the tofu to get rid of excess water by placing it on a strainer/colander. And top the tofu gently with some weight so that the tofu is pressed down and excess water drains slowly. You will even need to place the colander on a bowl to collect the dripping water from the tofu.
Now, this weight can be a stack of sturdy bowls or a heavy pan. Press it down for at least 20 minutes.
Now cut the tofu into cubes. Sprinkle some salt and pepper over it.
Make the sauce mixture.
Whisk up everything called for the sauce in a bowl. Keep aside.
Stir-fry process.
In the wok, add the vegetable oil.
Once warm, fry the chopped tofu.
Fry until golden brown on both sides, flipping them once in between.
take them out and keep them aside.
In the same wok, add the sesame oil.
On a high flame cook the ginger and garlic.
Once brown, add in the veggies, and pepper to taste.
Cook it for a minute stirring occasionally.
Add the sauce and the noodles.
Add in the cooked tofu and spring onions.
Mix well. Taste and adjust the seasoning if needed.
Serve warm.
Notes
The spice level of this recipe is 8 on 10. So adjust the gochujang according to your taste. You can start with 2 tablespoons and then add more if needed.
Possible substitutes
You can use the noodles of your choice. I recommend soba, udon, whole wheat spaghetti, and rice noodles.
Trader Joe's “Ready Veggies” pack features Kale, brussels sprouts, carrots, broccoli, red cabbage, and snow peas. It is a very convenient blend of vegetables great for stir-frying.
You can easily swap it with 3 cups of vegetables of your choice. I would recommend choosing from bell peppers, onion, spring onion, bok choy, zucchini, cauliflower, green beans, cabbage, mung bean sprouts, edamame, baby corn, bamboo shoots, water chestnut.
Swap maple syrup with agave, brown sugar, or palm sugar.
Substitute soy sauce with liquid aminos.
Add peanuts or cashews for a crunch.
A handful of Thai basil leaves or chopped cilantro tastes amazing. Fold it towards the end of cooking.
Important tips!
Prepare all the ingredients before starting to stir-fry including mixing the sauce.
Stir-fry in a deep pot or wok on high heat for maximum taste.
Do not overcook the veggies.
A little charred or burnt garlic and ginger make this noodle recipe very delicious.
This stir-fry sauce is very forgiving. You can add or reduce the sauces to your preference.
Do not add salt as soy sauce and gochujang has it.
Storing leftovers.
Store any leftovers in an air-tight container in the fridge for up to 3 days. Reheat when you want to eat.